한국지역사회생활과학회지 (The Korean Journal of Community Living Science)
- 제17권3호
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- Pages.175-182
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- 2006
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
인구사회학적 특성에 따른 웰빙식품관련정보의 요구도
Consumer Needs for Well-Being Food Related Information by Sociodemographic Characteristics
- 이영민 (농업과학기술원 농촌자원개발연구소) ;
- 백수련 (농업과학기술원 농촌자원개발연구소) ;
- 박홍주 (농업과학기술원 농촌자원개발연구소) ;
- 심근섭 (농업과학기술원 농촌자원개발연구소) ;
- 이희주 (농업과학기술원 농촌자원개발연구소) ;
- 전혜경 (농촌진흥청 기술정보화담당관실)
- Lee Young-Min (Rural Resources Development Institute, NIAST) ;
- Back Su-Ryon (Rural Resources Development Institute, NIAST) ;
- Park Hong-Ju (Rural Resources Development Institute, NIAST) ;
- Shim Keun-Seop (Rural Resources Development Institute, NIAST) ;
- Lee Hee-Ju (Rural Resources Development Institute, NIAST) ;
- Chun Hye-Kyung (Informatics Division)
- 발행 : 2006.09.01
초록
Today, consumers need more information of well-being related food with an increase of interests in health. Thus it is important to understand and provide well-being food related information to consumers. This study was performed to investigate consumer needs for well-being food related information. The needs scores (5-point Likert scale) to well-being food related information were high over all. The highest score was observed in 'disease care and diet therapy' (4.05 point). 'Functionality of well-being food' and 'safety and hazard of food' were followed having high scores (individually 4.00, 3.99 point). Female subjects had higher information needs than male subjects for well-being food related information such as 'balance of diet', 'nutrients' and 'recipe of well-being food'. The needs for well-being food related information increased by age, although subjects who were over 50 had a decrease in information needs. There was a significant positive correlation between the majority of well-being food related information and educational level. Information needs were not significantly different by income. Conclusively, well-being food related information should be provided to consumers according to the individual needs and ultimately consumers will improve their efficiency and satisfaction in using well-being food related information.